Pulgoki, Korean Beef Using Peugeot's Kampot Black Peppercorns
Ingredients:
- nThe recipe serves 4
- 1/3 cup Tamarin
- 1 fl-oz Kisoondo Jinjang Soy Sauce (If you can’t get a hold of Jinjang Soy Sauce, just use tamari. The jinjang we use is aged for 5 years in its urn, imparting a deeper meaty flavor, and a dark, rich consistency.)n
- 1/2 cup Mirinn
- 1 Fuji Apple (Peeled, core removed, chopped)n
- 1/2 Onion, chopped (Combine with apple and puru00e9e, then strain through chinois or cheesecloth)n
- 3 clove Garlic, gratedn
- 1 tbsp Saken
- 2 tbsp Sesame Oiln
- 2 tbsp Brown Sugarn
- 1/2 tbsp Honeyn
- 10 turns of the peppermill filled with Kampot Black Peppercorns from Peugeotn
- 1 tsp Ginger, gratedn
- 12 oz Beef Sirloin (We use a 30 day-Aged Sirloin from Slagel Farms, shaved thin)nn
Shitake Broth:
n - 5 cup Watern
- 1 piece Kombu (4″u00a0u00bb)n
- 6 piece Dried Shiitakesn
- 1/2 Yellow Onion (quartered)u00a0u00bbnn
Sauce for Pick up:
n - 1/3 cup Strained Sauce from Browned Pulgoki (strained sauce, pass through chinois without tapping)n
- 2 tablespoon Mirinn
- 1/3 cup Shitake Broth (Or water)n
- 2 teaspoon Jinjang Aged Soy Sauce, Or Tamarinn
For Pick Up:
n - 2 tbsp Sesame Oil (use roasted style)n
- 3 Green Onions, Sliced 2u201dBatonsn
- 2 Enoki Mushrooms, trimmed (Rip into 4 smaller bunches each)n
- 3/4 cup Yellow Onion, sliced (handful of)n
- 1/4 cup Scallions (Thinly sliced scallions on a bias)n
- 1/2 tsp Toasted Sesame Seeds
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nCreated by Beverly Kim, Executive Chef and Owner of Parachute and Wherewithall in Chicago, IL.n
nFor the Marinade:
nPrep the Beef
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- Combine all marinade ingredients up to beef (making sure to puree apple and onion together and strain).n
- Pour marinade over 12 oz. thinly sliced aged sirloin. With gloved hands, massage the marinade into the beef, separating the slices and ensuring all the slices are fully saturated.n
- Let marinate overnight in the refrigerator covered.n
- The next day, get a sautu00e9 pan or non stick sauce pan hot with canola oil and sautu00e9 the marinated meat so that it is brown and cooked through.n
- Drain over a bowl with a strainer, saving juices that will be used to make the sauce for pick up.
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Prep the Shitake Broth
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- Soak 5 cups of water with 1 piece of Kombu for 1 hour.n
- Bring kombu, water, dried shiitakes and yellow onion to a boil in a pot and bring to boil.n
- Once at a boil, remove kombu and simmer shiitakes and onions for another hour. Strain and chill.
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Make the Sauce for Pick Up:
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- To the drained sauce, add shitake broth, mirin and jinjang (or tamari).
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Serving:
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- Get a large nonstick sautpan hot with sesame oil, to where you se a bit of smoke. Add the sliced yellow onions, enoki mushrooms and sear. Allow to cook until golden.n
- Add pulkogi meat and allow to warm up and get little color, while occasionally moving the items around in the pan with a heat resistant spatula or chopsticks.n
- Add in scallion batons and ‘the sauce for pick up’ and let sauce reduce a little (best added in 2 batches, pulkogi should look juicy, not dry).n
- Using the Peugeot Mill, grind 3-4 of Kampot black pepper and toss. Plate onto two plates for sharing and garnish with thinly sliced scallions and roasted sesame seeds.n
- Pulgoki is usually paired with steaming hot short grain rice and a side of kimchi.
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